This is an official method of making, you can refer to the content. I have to sleep, there are other problems can email or PM me.story28 wrote:Everythingfarrellbox wrote: I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know?
As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius.
I think poaching at 70 Celsius works well, especially since you are going to finishing it on the grill, it doesn't have to be fully cooked in the poaching liquid. Just make sure you cool the sausage in cold water after you poach it and cool the sausage down to 4 Celsius as soon as you can.
When you finish it on the grill, you should be able to hold you hand above the grates for about 2 seconds before the heat forces you to pull your hand away. That is how you know it is hot enough. If you can hold your hand there longer, it is too cold. If you cant even get your hand near it, it is too hot. The internal temperature needs to reach 68 Celsius. I would use a probe thermometer, placed in the thickest part of the thickest sausage BEFORE you begin grilling. That way, you don't have to ruin a perfectly good sausage once you check the temp by stabbing it. You also don't have to risk being blinded from squirting fat from the sausage
Ham is a traditional special products, before the pigs, hind legs as raw material, after curing, laundry, dry hanging made of fermentation. Bright colors of this product because of fire, so called ham. Although ham manufacture vary because of different origin, but the process is basically the same. Is an example of Jinhua ham, described below.
① raw materials selection: selection of fresh leg of pork meet the health requirements (after the leg is the best), requires thin claws small, less fat and more lean, muscular red, white skin, Run, no disability, and lesions. 5 to 7.5 kg in weight is more appropriate.
② finishing: the surface of the residual leg hair, foul blood scrape, hook to the foot shell, leveling the pubic bone, remove the caudal, to repair the surface and edges neatly cut, out of the blood vessels congestion, Tuibian marble curved, so that the legs planing.
③ salted: pickled suitable temperature for about 8 ℃, curing time 35 days. 100 kilograms of fresh legs, for example, 8 to 10 kg with salt, usually in 6 to 7 times on the salt. For the first time on the salt, called the small salt withdrawal on the surface in a thin layer of meat, salt, salt with 2 kg. Salt on the ham will be perpendicular to the stack 12 to 14 layers. Salt on the second, called on the great salt, the salt on the first day. First turned legs, hand out of congestion, then the salt. With about 5 kg of salt. In the thickest parts of the muscle increased deposition of salt. Neatly stacked on the salt after the leg. 7th heaven the third time in the salt, according to the size of the legs and the hardness of the decision to use salt meat, usually about 2 kg, with emphasis on muscle and bone thicker parts. Fourth in the first 13 days, overturned by the thermostat, check the level of dissolved salts, such as most of the salt has been dissolved to make up the dosage is 1 to 1.5 kg. In the first 25 days and 27 days respectively, with salt, mainly for large ham and muscle still has not been cured through the soft parts, appropriate rehydration salts, the amount of about 0.5 to 1 kg. In the curing process, pay attention to uniform salt withdrawal, when stacked leather down, meat side up, the top layer of leather down. After about a month's time, when the meat and keep the surface of the white crystalline Yanshuang, muscles hard, then have been marinated.
④ soak scrub: the marinated ham on 清水中浸泡, meat side down, all submerged. Soak up leather, flesh side soaked. When the water temperature about 10 ℃, soak for about 10 hours. After soaking scrub, bamboo brush claws, leather, meat and other parts of the surface, parallel to the grain gently scrub, rinse, and then immersed into the water drift 2 hours.
⑤ plastic drying: Wash the ham every two together with a rope, hanging in the drying rack legs. Drying in the sunlight to Huang Liang leather, flesh side shop oil, about 5 days. In the course of the sun, legs and basically dry and harden, the stamp printing plant, trademarks, and subsequently shaping. Ham on the twist-shaped stools, twisted straight foot bones, joints flat hammer, squeeze a small foot rope, twisted curved claws, leg rope holding the heart, so that was plump shape.
⑥ hang dry fermentation: the sun, the indoor air into the ham hanging fermentation, so that further evaporation of water, and to break down muscle protein fermentation, enhance product color, smell and taste. Hang to dry, the ham should hang up neatly, the gap left between legs. Linked by air, legs body shrinkage, leg exposed, so should be a plastic, making it a perfect "bamboo-shaped." After 2 to 3 months, hang dry fermentation, leaving it dry yellow skin, flesh side oil lubrication. Common muscle surface gradually build green mold, known as the "oil slick" is normal, indicating that moderate drying, salty medium.
⑦ off the shelf stacking: After fermentation trimmed ham, according to the degree of drying batches off the shelf. Were stacked according to size wood bed, meat side up, leather down, turning once every 5-7 days, so that uniform permeability. After about two weeks after-ripening process is finished.
⑧ Features: Jinhua ham, light skin color, flesh side purple, legs heart full, the shape of bamboo leaves. Muscle dense, salty taste, aroma. Ham can be steaming, cooking directly after eating, can also be copied cakes, canned or processed with flavor, unique style.
